Salary: $56,000

Key Responsibilities

• Provide culinary management including associate training, scheduling, and development.
• Participate in menu development, inventory ordering, and controls.
• Contribute to financial accountability through effective food and labor costing.
• Lead and mentor staff.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and using local food products.
• Possesses a passion for sustainability and allergen controls.

Preferred Qualifications

• Must have a working knowledge of HACCP.
• Three years of culinary leadership experience with inventory and purchasing knowledge.
• Proven knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Prior experience working in a union environment is a plus.
• Experience working with a computerized associate scheduling and payroll system is a plus.
• ServSafe certified is a plus.